Ingredients
- 8 oz lump crab meat
- Salt & black pepper to taste
- 2 tbsp finely chopped chives (plus extra for garnish)
- 1/4 cup finely chopped celery
- 1/2 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/3 cup mayonnaise
- 12 large eggs
- Pinch of paprika for color
Instructions
- Place eggs in a pot, cover with water, bring to a boil
- Turn off heat, cover, and let sit 10–12 minutes
- Transfer to ice bath, then peel
- Slice eggs in half lengthwise and remove yolks
- In a bowl, mash yolks until smooth
- Mix in mayo, Dijon, lemon juice, Worcestershire, celery, chives, salt, and pepper
- Gently fold in crab meat—keep some chunks intact for texture
- Taste and adjust seasoning (a little extra lemon or salt can brighten it)
- Spoon or pipe the mixture back into egg whites
- Top each with a small piece of lump crab
- Sprinkle with chives and a light dusting of paprika for added color
- Chill for 30–60 minutes before serving for best flavor
